Pesto egg pizza. This pesto pizza can also be served for breakfast. Transfer to oven: Slide parchment ontostone or baking sheet. I used store bough pesto and pizza dough, but if you have the time, home made would be even better.
Ingredients of Pesto egg pizza
- It’s 4 of eggs, beaten.
- It’s 1/2 cup of shredded chicken.
- Prepare 1/4 cup of sun-dried tomatoes, chopped.
- It’s of pesto.
- It’s of pine nuts.
Start with a thin coating of pesto and then add some dices sundried tomatoes. Slice your pizza mozzarella nice and thick and use it to create a bit of a moat for the egg. Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute Nutritional Information.
Pesto egg pizza step by step
- Heat olive oil in small skillet over medium-low heat. Pour in enough or beaten egg to coat the bottom of the pan and cook until edges start to round, 1-2 minutes. Flip the egg and cook until edges are slightly golden and egg is cooked through, 20-30 seconds. Transfer to plate and repeat with remaining egg..
- To serve, spread 2 tbsp of pesto onto each egg pizza. Top with shredded chicken and sun-dried tomatoes. Garnish with pine nuts..
This is the only pizza I make now. Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for. Your ultimate cheesy gooey chicken pesto pizza, with the crispiest crust I'm back with the promised ultimate chicken pesto pizza from scratch! This egg pizza is a pizza with a story: a story about how Alex and I fell in love and got married.